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Tteok-bokki is one of popular street food in Korea. It made up of small-sized rice cakes and soft fish cakes in a spicy-sweet chili sauce (gochujang). It reminds me of the memory of eating it as after school snack with my friends back in the days.
It’s finally Eid Fitr, a celebration to commemorate success in fasting during the month of Ramadhan. Eid Fitri is celebrated during the Islamic month, Syawal.
In Malaysia, Malays will usually insert either rice or glutinous rice in different parts of plants depending on the type of food we make. For instance, there are ketupat, which is rice cooked inside woven young palm leaves, the triangular ketupat palas, glutinous rice inserted in palas leaves and finally, lemang, glutinous rice wrapped with banana leaves and cooked in a bamboo stick with coconut milk.
These are one of the many local Malaysian food that we make at our kampung to celebrate the arrival of Eid Fitr.
This is a recipe that I made during being quarantined. I was trying not to go to the grocery store and also trying to impress my children with a playful but delicious rice dish. The juice from the beets makes the rice a super vibrant magenta pink color. I felt like an awesome mom because I made a fun meal that the kids actually ate.
To prepare the lemon and rosemary risotto with the prawns, start frying the garlic in a pan with a drizzle of oil. Let it brown and immediately add the shrimp, let it flavor for a few minutes and season with salt. When cooked, remove the shrimps and keep them aside, remove the garlic and add the rice. Toast for two minutes then blend with the white wine. Let the alcohol evaporate then add the boiling broth a little at a time. Chop half the lemon zest with the rosemary and squeeze the lemon juice. When almost cooked, add the lemon juice and the shrimp to the risotto. Serve by decorating with the mince of zest and rosemary. Enjoy your meal!